3Spoon chorizo mixture evenly onto half of crust to within 1/2 inch of edge. Brush edge of crust with reserved beaten egg. Fold crust over filling; press edges with fork to seal. Cut several slits in top of crust for steam to escape. Brush top with beaten egg.

3Spoon chorizo mixture evenly onto half of crust to within 1/2 inch of edge. Brush edge of crust with reserved beaten egg. Fold crust over filling; press edges with fork to seal. Cut several slits in top of crust for steam to escape. Brush top with beaten egg.

4Bake 25 to 30 minutes or until golden brown. Cut into wedges.

Expert Tips

Thaw potatoes in a flash by placing them on a microwavable plate and microwave uncovered on Medium (50%) for 1 minute.

Turnovers like these originated in Latin America. Family-size turnovers are called empanada gallega. Appetizer-size turnovers are empanaditas.